Despite its reputation, spring break isn’t solely the domain of rowdy college kids searching for their next tequila shot.
Spring break is also prime vacation time for families, couples and those simply looking to get away for a while.
We tracked down alternate destinations and experiences for those looking to avoid the crowds without giving up the fun.
1. Skip beer pong, try Bourbon

Do you still consider “spring break” to be a synonym for liquor? Skip the beer-fueled parties and try out a more grown-up alcohol-inspired trip.

Here is a summary of the review (read complete review at link.)

Loving’s One Stop B-B-Q has a storied history in Bowling Green, and was one place that always came up as a “must-visit” joint. Over the past few years it has migrated to various sites.

Last year, One Stop B-B-Q settled at the corner of 11th Avenue and Clay Street. While the name remains the same, the quality of the food, unfortunately, has not made it to the new location.

At One Stop I attempted to order the chicken and the ribs, only to find them unavailable. After I asked again, I found that the ribs had been overcooked and had fallen completely off the bone. It was a bit disappointing to have half the main menu options unavailable, but I did order the pulled pork and the catfish sandwiches.

There wasn’t much to recommend either of these items. I had really been looking forward to the catfish sandwich. But it came out as three fairly limp pieces of fish with a light breading served on what appeared to be white Wonder Bread. The entire thing was lifeless and without much flavor. The sauces came as little packets that one might get at a fast-food place.

The pulled pork sandwich came on a bun, and was definitely the better offering. While the meat did not have much flavor, the liquidy, peppery sauce gave the dish a punch, helping to redeem it to some degree. Likewise, the corn bread on which the other pulled pork dish was served had a great flavor, and a spread of sauce gave everything an earthy taste. I very much enjoyed this dish, but it was mainly the sauce and corn bread that gave it any taste. In the end, as good as the sauce and corn bread were, they could not overcome the essential blandness of the meat.

That’s too bad, because what it used to be was a very good barbecue joint that served high-quality food at low prices.

“We’re really looking forward to this becoming an annual event that attracts lots of visitors.”

says Coni Shepperd, event coordinator.

She and Neva Brent and David Williams recently received their KCBS judges’ certification at a training in Eddyville, Ky.

KCBS conducts official competitions at each event in the following categories: chicken, ribs, pork and brisket. The judges evaluate barbeque in three different criteria: taste, appearance and texture.

“We are expecting participants to come from all over the U.S.,”

says Shepperd.

Even though judges for local events come from outside the area, the group was interested in learning about the process so they could help create a professional contest.

For more information about the Buffalo Crossing BBQ Cook Off, contact Coni Shepperd at (270) 524-4752 or conimtourism@scrtc.com.

KCBS, the world’s largest society of barbecue enthusiasts, sanctions about 300 events in 44 U.S. states each year. KCBS provides a representative for each contest and an appropriate number of certified BBQ judges who have been trained in how to judge world-class barbeque, all while using a blind judging process that is fair and void of personal knowledge of teams being judged.

Turns out fans of professional bull riding are a lot of the same fans of Bourbon.

Evan Williams, wants CBR fans to have a chance to try Evan Williams so they will display and sample at CBR events.

“Given the high index of bull riding and rodeo sports against the Bourbon demographic audience, we feel that our sponsorship of the CBR and Evan Williams’ status as its official Bourbon will allow us to reach a large and growing audience in a relevant and targeted way. With our sponsorship position in professional bass fishing already well-established, we feel that the CBR provides a great environment in which to promote Evan Williams to a different, but equally engaged audience.”

…noted Susan Wahl, Brand Manager for Evan Williams at Heaven Hill.

Evan Williams, named after Kentucky’s first distiller and a past winner of “Best Buy Whiskey of the Year” from Malt Advocate magazine, is produced according to a traditional 200 year old recipe by Heaven Hill’s father and son Master Distillers, Parker and Craig Beam.

Wes Bruce, CEO of Championship Bull Riding said of the new deal…

“We are pleased to have reached a partnership agreement with a producer of such a high quality, uniquely American product. We look forward to a long term relationship with Evan Williams Bourbon.”

Photo by Todd Brewer ToddBrewerPhotography.com

Kentucky Bourbon Cocktail Book

The Kentucky Historical Society (KHS) and Buffalo Trace Distillery will host “Let’s Talk Bourbon: An Evening with Joy Perrine and Susan Reigler.” Thursday, March 25 at the Thomas D. Clark Center for Kentucky History in downtown Frankfort.

Perrine, an award-winning bartender from Jack’s Lounge in Louisville, and Reigler, a noted author and former Courier-Journal restaurant critic, will discuss their new book, “The Kentucky Bourbon Cocktail Book.” The book will also be available for purchase and signing.

Historic images of Kentucky’s bourbon industry from KHS Collections will be featured during this event, along with bourbon-related artifacts, including Catherine Carpenter’s sour mash recipe from 1818 and bourbon bottles and labels from some of the many distilleries that operated in Kentucky at that time. Light appetizers and the Kentucky Mimosa, the evening’s signature cocktail featuring a Buffalo Trace bourbon, will also be available for attendees.

A VIP bourbon tasting—an opportunity offered only to KHS members—will take place at 5:30 p.m., prior to the main event. Buffalo Trace Master Distiller Harlen Wheatley will conduct the tasting, which will feature bourbons from the world’s most award-winning distillery. Tickets for the VIP tasting, which include both the tasting with Wheatley and the main event, are $35. Seating for this portion of the evening is very limited, so reserve your tickets early.

Tickets for the main event are $15 for KHS members and $20 for all other patrons. KHS members will also receive a 20 percent discount on the purchase of “The Kentucky Bourbon Cocktail Book.” Reservations will be taken until March 22. All tickets must be purchased in advance, and are available only to patrons 21 and older. IDs will be checked at the door. To purchase tickets, please contact Julia Curry at 502-564-1792, ext. 4414.

George T. Stagg

History, hooch and hospitality!

Famed whisky publication, Whisky Magazine has named Buffalo Trace Distillery 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” The announcement was made at the annual “Icons of the Industry” dinner held in London, England.

This award comes after Buffalo Trace was named “American Whisky Visitor Attraction of the Year” last November as part ofWhisky Magazine’s “Icons of the Industry” regional finals. After garnering the American title, Buffalo Trace went on to compete with distilleries from around the world before being named “Whisky Visitor Attraction of the Year” for the entire industry.

“This is so exciting and such an honor. We are always trying to improve our tour to draw new visitors, while encouraging old friends to return. This really validates the efforts of everyone at Buffalo Trace in welcoming our guests and giving them a memorable experience.”

said Elizabeth Hurst, visitor center manager.

In recent months Buffalo Trace has added a new cooperage display and the Warehouse D Annex to the tour route. Later this spring new trails along the river will be opened as well as the Firehouse Cafe, giving visitors even more opportunities to explore the historic distillery.

Whisky Magazine has been presenting the “Icons” awards for a decade. The judging process starts with regional competitions in the U.S. and Scotland. Then it is opened to the rest of the world, including Japan, Canada and Ireland. Those honored by making the shortlist then competed for the worldwide title.

To learn more about Whisky Magazine’s “Icons of the Industry” awards visit www.whiskymag.com. For more information on visiting Buffalo Trace Distillery please visit www.buffalotrace.com.

About Buffalo Trace

Buffalo Trace Distillery is a family-owned company based in Franklin County, Kentucky. The distillery’s rich distilling tradition dates back to 1787 and has included such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee.  Buffalo Trace is a fully operational distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. Buffalo Trace has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. Buffalo Trace has also garnered more than 200 awards for its wide range of premium whiskies.

The limited-edition bottles are expected to be available for purchase across Kentucky beginning Friday, April 2, the opening day of Keeneland’s spring meet. They will retail for about $49.

“It’s an honor to team with Maker’s Mark and the university in this unique fund-raising opportunity to help benefit the UK Symphony Orchestra Outreach Program,” I’m not sure the world is ready for my face on a bottle, but if it helps the university, I’m all for it.”

Calipari, Maker’s Mark president Bill Samuels Jr., and Keeneland president and CEO Nick Nicholson will sign bottles at Keeneland on Friday, April 9. The running of the Grade I Marker’s Mark Mile Thoroughbred race also will be held at the track that day.

The proceeds from the sales of the commemorative bottles — estimated to be about $300,000 from 24,000 bottles — will benefit a program that brings the University of Kentucky Symphony Orchestra and students from the UK School of Music into Kentucky’s public schools.

Flames consumed the fire pit at Old Hickory Pit BBQ in Owensboro Saturday afternoon.

The fire was caused by build up in the venilation system, but firefighters contained the fire before it could spread.
The dining room and kitchen sustained minor smoke and water damage. No one from Old Hickory Barbecue was injured.

“You couldn’t see two feet in front of you,”There was nothing but smoke.”

Photo Courtesy of Lisa Spain

The Owensboro fire chief said fires like this are not uncommon for BBQ joints.

“If they were just cooking with gas it would be different, but they’re burning wood and things like this will happen time to time.”

John Foreman is the fifth generation of Foremans who have operated the Old Hickory Bar-B-Q in Owensboro, Ky.

The barbecue was started by his great-great-grandfather Charles “Pappy” Foreman in 1918. Charles Foreman was a blacksmith when he began barbecuing mutton at the restaurant’s first location. John has been working at the restaurant since he was 10 years old.

Although he has added a rotisserie pit, fueled by both gas and wood, Foreman said the bulk of the meat is cooked over hickory.

Maker’s Mark bourbon is the official bourbon of the 2010 Alltech FEI World Equestrian Games, which will be held at the Kentucky Horse Park in Lexington, Ky., Sept. 25 to Oct. 10.

Maker’s Mark will sponsor the equestrian games’ main hospitality tent.

The equestrian games are the world championships of eight equestrian disciplines recognized by the Federation Equestre International.

The Kentucky games mark the first time the event has been held outside Europe and the first time competition in all eight disciplines have been held at the same location, according to a news release.

The main hospitality tent, mostly for VIPs and those who buy hospitality packages, will be sponsored by Maker’s Mark and feature a “world of bourbon,” with a variety of brands during the Games.

“Our Maker’s Mark traditions and heritage are rooted in Kentucky, which is why we’re so thrilled to be a partner of the … Games,”

said Bill Samuels Jr., president and chief executive officer of Maker’s Mark.

“Bourbon and horses are a natural pair — especially in Kentucky where their histories run deep. We’re looking forward to making our ‘mark’ on the games.”

The Maker’s Mark distillery in Loretto, near Bardstown, is billed as the oldest operating distillery. The small batch bourbon is known for its distinctive bottles, which are sealed with a red wax top.

“Bourbon is a part of the fabric of Kentucky, and Maker’s Mark is a world-class spirit,”

said Kentucky first lady Jane Beshear.

Second, beg, borrow, or steal enough rocks glasses and shot glasses to provide everybody a change of glasses for each taste. Don’t underestimate the number of glasses you will need. A back-up would be to gather up used glasses as the evening progresses and hand-wash them (please, no dishwasher or soap residue.)

or any of the dozens of other recipes available on the web. Have the ingredients for the classic Mint Julep – even if you don’t have enough silver cups. Everyone should have at least one Mint Julep in their life and your party could be the perfect chance.

Fourth, who provides the Bourbon? If it’s not you from your liquor cabinet, ask each guest to bring a specific brand of bourbon to make sure you have a variety of brands and flavors represented. Specify the size of the bottle to bring based on the number of guests. (Try to keep it to no larger than 1.75 liter bottles, you do want your guests to leave and get home safely.)

Fifth, what to serve? If you are providing the Bourbon and are offering a tasting party as a special event, then great menu selections are imperative. BuffaloTraceSaloon.com has a wonderful collection of recipes from appetizer to dessert to make it an  “all-Bourbon” experience. On the other hand, if you are having more casual gathering of bourbon novices mixed up with bourbon lovers, consider some simpler snack-food – all on the salty side.

Sixth, who is the expert? Everybody! Especially if everybody brought a bottle. In the invitation, ask them to visit the website of the distiller to learn about the Bourbon they brought. This breaks the ice, gets people talking and comparing notes. If you have a “self-proclaimed” expert, don’t let them dominate. It’s a party! If you provide the Bourbon, encourage people to talk about their taste experience. Keep reminding your guests: there are no wrong opinions.

Don't Crowd Your Bourbons

Seventh, Provide a large enough table to give people elbow room to approach the bottle, pick it up, read the label, take a sample. Don’t let people form a line like the local buffet joint. Encourage mingling. You may choose to have two or three tables around the room.

Eighth, speaking of ice. Have more than plenty. Buy the good stuff.

Ninth, it’s a party. Live, laugh and enjoy! Take pictures (find a Bourbunny!) and upload them to the Buffalo Trace Saloon for all to relive the fun they had at your Bourbon Tasting Party.